Veggie Mexican? Why not? Try these open-faced veggie quesadillas, and you’ll be a believer too!
I love Mexican food but hate that it can often leave you feeling lethargic and weighed down. For lunch, I like to keep it light and preferable chock full of vegetables.
These Open Faced Enchilada Veggie Quesadillas
are a vegetarian feast topped with vibrant vegetables and a sprinkle of cheese. So you can have your Mexican and light meal too.
By the way, I grew up in Arizona and had only had quesadillas open faced so I never knew people actually folded them over until later in life.
Let’s make them:
Start with some flour tortillas. They serve as a plate for all of our vegetables. You want to prick them with a fork before toasting them in the oven so that they don't bubble up.
There's something about chopping up a bunch of fresh veggies that makes you feel like you're doing something right. We're going to use green, red, and yellow bell peppers along with some onions and cook them until slightly soft.
After toasting the tortillas, spread some enchilada sauce on top.
Top the tortillas with all of the veggies and some sliced olives.
Sprinkle with some cheese and return them to the oven to get it all nice and melted.
Top with your favorite toppings. I chose some diced avocado and a little sour cream.
These quesadillas are full of fiber and will have you feeling satisfied!Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!